Shiitake Stuffed Chicken Breasts With Teriyaki Glaze |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Don't be scared off by the long title. This dish is not difficult to make and goes together in 30 minutes. Ingredients:
2 teaspoons dark sesame oil, divided |
2 cups shiitake mushrooms, sliced |
2 tablespoons green onions, minced |
1 tablespoon gingerroot, peeled and grated |
3 tablespoons teriyaki sauce, divided |
4 boneless skinless chicken breasts |
1/2 teaspoon orange rind, grated |
1/4 cup fresh orange juice |
1/4 cup dry sherry |
1 teaspoon honey |
Directions:
1. Heat 1 teaspoon oil in a large skillet over medium heat.
2. Add mushrooms, minced green onions, and gingeroot, sauteeing for 3 minutes.
3. Spoon into a small bowl and stir in 1 tablespoon teriyaki sauce, the set aside.
4. Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket.
5. Stuff about 1 1/2 tablespoons mushroom mixture into each pocket.
6. Heat 1 teaspoon oil in skillet over medium high heat.
7. Add chicken, cooking for 6 minutes on each side or until chicken is done.
8. Remove from skillet and set aside, keeping warm.
9. Add 2 tablespoons teriyaki sauce, orange rind and next 3 ingredients to skillet; bring to a boil and cook for 2 minutes or until reduced to 1/4 cup.
10. Spoon the orange glaze over chicken and garnish with some more sliced green onions.
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